Browning rice in oil helps keep the grains fluffy and separate.
- Yield: 6 to 8 cups
- 4 skinned, bone-in chicken breasts
- 1 Tbsp vegetable oil
- 2 cups uncooked extra long–grain rice
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 tsp salt, divided
- 2½ tsp ground cumin, divided
- ½ tsp garlic powder
- ⅛ tsp pepper
- 3 (8-oz) cans tomato sauce, divided
- 2 tsp garlic salt
- ¾ tsp pepper
- diced tomato, diced avocado, shredded Monterey Jack cheese, tortilla chips for garnish
How to Make It
- Combine 7 cups water and chicken in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken from broth, reserving broth; strain and set aside until cool enough to touch.
- Meanwhile, heat oil in a large saucepan over medium-high heat. Add rice, onion, and bell pepper; sauté 4 minutes. Stir in 1 tsp. salt, ½ tsp. cumin, garlic powder, and ⅛ tsp. pepper. Stir in 3¼ cups water and 1 can tomato sauce. Cover and bring to a boil; reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Skin and bone chicken. Shred chicken; return chicken to broth. Stir in remaining 1 tsp. salt, remaining 2 tsp. cumin, remaining 2 cans tomato sauce, garlic salt, and ¾ tsp. pepper. Bring soup to a boil; remove from heat. Spoon rice into soup bowls, and ladle soup over rice. Garnish, if desired.